| Freshness assessment of European eel (Anguilla anguilla) by sensory, chemical and microbiological methods Y Özogul, G Özyurt, F Özogul, E Kuley, A Polat Food chemistry 92 (4), 745-751, 2005 | 367 | 2005 |
| Sensory, microbiological and chemical assessment of the freshness of red mullet (Mullus barbatus) and goldband goatfish (Upeneus moluccensis) during storage in ice G Özyurt, E Kuley, S Özkütük, F Özogul Food chemistry 114 (2), 505-510, 2009 | 329 | 2009 |
| Chemical and sensory quality changes of fish fingers, made from mirror carp (Cyprinus carpio L., 1758), during frozen storage (− 18 C) B Tokur, S Ozkütük, E Atici, G Ozyurt, CE Ozyurt Food chemistry 99 (2), 335-341, 2006 | 265 | 2006 |
| Effect of the Icing with Rosemary Extract on the Oxidative Stability and Biogenic Amine Formation in Sardine (Sardinella aurita) During Chilled Storage G Özyurt, E Kuley, E Balikçi, Ç Kaçar, S Gökdogan, M Etyemez, F Özogul Food and Bioprocess Technology 5, 2777-2786, 2012 | 130 | 2012 |
| Amino acid and fatty acid composition of wild sea bass (Dicentrarchus labrax): a seasonal differentiation G Özyurt, A Polat European Food Research and Technology 222 (3), 316-320, 2006 | 124 | 2006 |
| Evaluation of the Cooking Quality Characteristics of Pasta Enriched with Spirulina Platensis G Özyurt, L Uslu, I Yuvka, S Gökdoğan, G Atci, B Ak, O Işik Journal of Food Quality 38 (4), 268-272, 2015 | 120 | 2015 |
| The capability of rosemary extract in preventing oxidation of fish lipid Y Ozogul, D Ayas, H Yazgan, F Ozogul, EK Boga, G Ozyurt International Journal of Food Science and Technology 45 (8), 1717-1723, 2010 | 120 | 2010 |
| Changes in the quality of fishburger produced from Tilapia (Oreochromis niloticus) during frozen storage (−18 °C) B Tokur, A Polat, G Beklevik, S Özkütük European Food Research and Technology 218, 420-423, 2004 | 98 | 2004 |
| Seasonal changes of fatty acids of cuttlefish Sepia officinalis L.(Mollusca: Cephalopoda) in the north eastern Mediterranean sea G Özyurt, Ö Duysak, E Akamca, C Tureli Food chemistry 95 (3), 382-385, 2006 | 97 | 2006 |
| Nutritional and physicochemical characteristics of bread enriched with microalgae Spirulina platensis B Ak, E Avsaroglu, O Isik, G Özyurt, E Kafkas, M Etyemez Int. J. Eng. Res. Appl 6 (9), 2016 | 96 | 2016 |
| Nutritional Value of Sea Bass (Dicentrarchus labrax) Fillets during Frozen (-18 °C) Storage G BEKLEVİK, A POLAT, F ÖZOĞUL Turkish Journal of Veterinary and Animal Sciences 29, 891 - 895, 2005 | 93 | 2005 |
| Seasonal changes in the fatty acids of gilthead sea bream (Sparus aurata) and white sea bream (Diplodus sargus) captured in Iskenderun Bay, eastern … G Özyurt, A Polat, S Özkütük European Food Research and Technology 220, 120-124, 2005 | 83 | 2005 |
| The importance of betaine and some attractive substances as fish feed additives A Polat, G Beklevik Ciheam-Iamz 37, 217-20, 1999 | 79 | 1999 |
| Oxidative stability of microencapsulated fish oil with rosemary, thyme and laurel extracts: A kinetic assessment AF Yeşilsu, G Özyurt Journal of Food Engineering 240, 171-182, 2019 | 77 | 2019 |
| Chemical and sensory changes in frozen (−18°C) wild sea bass (Dicentrarchus labrax) captured at different fishing seasons G Özyurt, A Polat, B Tokur International Journal of Food Science and Technology 42 (7), 887-893, 2007 | 67 | 2007 |
| Fatty acid composition and biogenic amines in acidified and fermented fish silage: a comparison study G Özyurt, S Gökdoğan, A Şimşek, I Yuvka, M Ergüven, E Kuley Boga Archives of animal nutrition 70 (1), 72-86, 2016 | 58 | 2016 |
| Vitamin and mineral content of pike perch (Sander lucioperca), common carp (Cyprinus carpio), and European catfish (Silurus glanis) G Özyurt, A Polat, GB Loker Turkish Journal of Veterinary & Animal Sciences 33 (4), 351-356, 2009 | 53 | 2009 |
| The role of selected lactic acid bacteria on organic acid accumulation during wet and spray-dried fish-based silages. Contributions to the winning combination of microbial food … E Kuley, G Özyurt, I Özogul, M Boga, I Akyol, JM Rocha, F Özogul Microorganisms 8 (2), 172, 2020 | 52 | 2020 |
| Quality assessment of gutted wild sea bass (Dicentrarchus Labrax) stored in ice, cling film and aluminium foil F Özogul, C Gökbulut, G Özyurt, Y Özogul, M Dural European Food Research and Technology 220, 292-298, 2005 | 51 | 2005 |
| Biogenic amine production and nucleotide ratios in gutted wild sea bass (Dicentrarchus labrax) stored in ice, wrapped in aluminium foil and wrapped in cling film at 4 C F Özogul, C Gökbulut, Y Özogul, G Özyurt Food Chemistry 98 (1), 76-84, 2006 | 50 | 2006 |
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